Best Spicy Roasted East Indian Style Chicken Thighs Recipes

TANDOORI CHICKEN THIGHS

Steps:

• In a small bowl stir together yogurt, olive oil, and all of the spices.
• Rub yogurt marinade over chicken thighs and place in a bowl.
• Cover and leave to marinade for a minimum of two hours to overnight.
• Once well-marinated, preheat oven to 425 degrees Fahrenheit.
• Spread the marinated chicken thighs skin side up in a 8 by 8 inch parchment or foil lined pan.
• Bake in oven for 30 to 35 minutes or until juices run clear and the internal temperature of the chicken is 165 degrees F.
• If you would like to crisp up your chicken even further, turn on broiler and broil chicken for one to two minutes or until it has reached desired crispiness.
• Take chicken out of oven and let it rest for 10 minutes before enjoying.
• Sprinkle with cilantro and fresh lime, optional

CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY

Steps:

• In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
• Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
• Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
• Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
• Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

SPICY ROASTED EAST INDIAN-STYLE CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees.
• Put the chicken thighs in a bowl.
• Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
• Use a pastry brush and rub the spice paste all over the chicken thighs.
• Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
• Roast in the oven for 45 minutes.
• Serve hot or at room temperature.

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

TANDOORI ROAST CHICKEN

Steps:

• Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
• When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

INDIAN-SPICED CHICKEN

Steps:

• Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
• Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
• Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
• Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
• When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.

SPICY INDIAN CHICKEN

Steps:

• Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
• Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
• Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
• Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.